S Dill

03/25/2024

03/24/2024

Conclusion

Thus, the health benefits of dill are enormous, but the harm is insignificant and affects certain groups of people. This makes it a particularly valuable plant product, which must be included in our daily diet, giving health, strength and youth!

03/24/2024

Dill: benefits and harm for the human body

A spicy plant like dill, the benefits and harms of which have long been studied, is used not only as a seasoning, but also as a medicinal product that can help get rid of many ailments.

The seeds and fresh herbs of the crop are used in canning vegetables. For cooking, dill leaves are used fresh and dry to flavor salads and soups.

It would seem that an ordinary seasoning, however, improves the taste of food and gives it aroma, spice and takes care of our health. Dill, with its many beneficial properties, makes dishes not only piquant and appetizing, but also healing.

03/22/2024

Story
Dill has long been cultivated and grown throughout Europe and northern Africa, as well as in its original homeland - Asia.

Use in cooking
Dill has a strong spicy, refreshing taste and smell. Used fresh, dried or salted. For canning vegetables and preparing aromatic vinegar, dill is used in the flowering or fruiting phase. Dried dill is used in various spice mixtures and for cooking.

Young dill leaves are used as a flavoring and aromatic seasoning for hot and cold dishes, salted and dried for future use; greens and fruits - for flavoring confectionery products, tea, marinades, pickles, sauerkraut. The plant contains phytoncides and when pickling vegetables, it not only gives them a specific taste, but also protects them from mold and spoilage.

Dill essential oil is widely used in the food, canning, alcoholic beverage and soap industries.

03/21/2024

Chemical composition
Dill leaves contain ascorbic and nicotinic acids, carotene, thiamine, riboflavin, as well as flavonoids - quercetin, isorhamnetin and kaempferol, carbohydrates, pectin substances, a set of mineral salts (iron, potassium, calcium, phosphorus, etc.). Dill fruits contain 15-18% fatty oil and 14-15% proteins. The composition of the fatty oil includes petroselinic acid (25.35%), oleic acid (65.46), palmitic acid (3.05) and linoleic acid (6.13%).

All parts of the plant contain essential oil, which gives them a specific smell, and flavonoids. There is especially a lot of essential oil in dill fruits (2.5-8[source not specified 3780 days]%). Essential oil is a light yellow liquid with a pleasant, very delicate odor, reminiscent of caraway seeds. The main component of fruit oil is D-carvone (30-50%); In addition, the oil contains D-limonene, α-phellandrene, α-pinene, dipentene, and dihydrocarvone. Oil from the herbaceous parts of dill is a slightly greenish liquid with the smell of dill. The main component of the essential oil from the herb is D-α-phellandrene, the carvone content reaches only 15-16%. In addition, the oil contains limonene, dillapiol, myristicin, α-pinene, camphene, and n-octyl alcohol.

03/21/2024

It grows wild in Asia Minor, North Africa, Iran, and the Himalayas. As a cultivated and w**d plant - everywhere on all continents.

Successful cultivation requires warm to hot summers and plenty of sunlight; even a little shade will significantly reduce the yield. Rich, well-loose soil is also desirable. Seeds are viable for 3-10 years. Plants grown for seed for later planting should not be placed near fennel, as the two species may produce hybrids.
The fruit of dill (lat. Fructus Anethi graveolens) is used as a medicinal raw material.

The seeds are collected when they begin to ripen by cutting off the inflorescences. The inflorescences with seeds are placed upside down in a paper bag and left in a warm, dry place away from sunlight for one week. The seeds are then easily separated from the stems and stored in an airtight container.

03/16/2024

Dill, or garden dill, is a species of annual herbaceous plants of the Apiaceae family, a popular garden plant grown as a spice, the most common species of the genus Dill.

It grows wild in southwestern and central Asia.
A plant with a strong spicy odor.

The stem is single, straight branched or almost simple, 40-150 cm high, finely grooved, pubescent, dark green, branched in the upper part, curved between the branches.

The leaves are three- or four-pinnately dissected, ovate, the lobules of the last order are linear-filamentous or bristly. The lower leaves are on petioles, expanded into an oblong sheath 1.5-2 cm long; upper leaves sessile, vaginal.

Double umbrellas are large, up to 15 cm in diameter, with 20-50 rays. The flowers are collected in small umbels with a diameter of 2-9 cm. The teeth of the calyx are short; petals are yellow; subcolumn light yellow, cushion-shaped; the columns are very short, straight during flowering, later bent; the stigma is club-shaped, capitate.

The fruit is a drupe. The seeds are ovoid or broadly elliptical, 3-5 mm in length and 1.5-3.5 mm in thickness.

Blooms in June - July. The fruits ripen in July - September.

At the beginning of flowering, up to three outer petals of the flower unfold, simultaneously with the release of one to three stamens; subsequently the remaining stamens and petals develop. Flowers bloom in the direction from the periphery to the center of the inflorescence. During the flowering period, under favorable conditions, flowers open at 7 am, full opening occurs by 10-12 o'clock. Depending on external conditions, flowering lasts 2-4 days.